Dietary fat oxidation as a function of body fat

Westerterp, Klaas R

doi:10.1097/mol.0b013e3283186f6f

Cited by 35 publications

(36 citation statements)

References 37 publications

(30 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…High-fat diets are known to lead to a positive fat balance and consequently to adipose mass accumulation (4,5); also, these diets do not seem to stimulate fat oxidation rate in the same way in obese and lean subjects (6). In addition, the type of dietary fat also seems to be a determinant in body fat increase.…”

mentioning

confidence: 99%

Effect of high-fat diets on body composition, lipid metabolism and insulin sensitivity, and the role of exercise on these parameters

Coelho

Pereira-Lancha

Chaves

et al. 2011

Braz J Med Biol Res

View full text Add to dashboard Cite

mentioning

confidence: 99%

Effect of high-fat diets on body composition, lipid metabolism and insulin sensitivity, and the role of exercise on these parameters

Coelho

Pereira-Lancha

Chaves

et al. 2011

Braz J Med Biol Res

View full text Add to dashboard Cite

“…Increased fat oxidation with similar energy expenditure is associated with a decrease in BW and fat mass [35–37]. In addition, postprandial fat oxidation is negatively associated with the body fat ratio, and lower postprandial fat oxidation is an early predictor of BW gain [38,39]. These findings suggest that fat utilization is a major determinant of obesity.…”

Section: Discussionmentioning

confidence: 99%

Dietary steamed wheat bran increases postprandial fat oxidation in association with a reduced blood glucose-dependent insulinotropic polypeptide response in mice

Hosoda

Okahara

Mori

et al. 2017

Food & Nutrition Research

View full text Add to dashboard Cite

Obesity is a global epidemic associated with a higher risk of cardiovascular disease and metabolic disorders, such as type 2 diabetes. Previous studies demonstrated that chronic feeding of steamed wheat bran (WB) decreases obesity. To clarify the underlying mechanism and the responsible component for the anti-obesity effects of steamed WB, we investigated the effects of dietary steamed WB and arabinoxylan on postprandial energy metabolism and blood variables. Overnight-fasted male C57BL/6J mice were fed an isocaloric diet with or without steamed WB (30%). Energy metabolism was evaluated using an indirect calorimeter, and plasma glucose, insulin, and glucose-dependent insulinotropic polypeptide (GIP) levels were measured for 120 min after feeding. We similarly investigated the effect of arabinoxylan, a major component of steamed WB. Mice fed the WB diet had higher postprandial fat oxidation and a lower blood GIP response compared with mice fed the control diet. Mice fed the arabinoxylan diet exhibited a dose-dependent postprandial blood GIP response; increasing the arabinoxylan content in the diet led to a lower postprandial blood GIP response. The arabinoxylan-fed mice also had higher fat oxidation and energy expenditure compared with the control mice. In conclusion, the findings of the present study revealed that dietary steamed WB increases fat oxidation in mice. Increased fat oxidation may have a significant role in the anti-obesity effects of steamed WB. The postprandial effects of steamed WB are due to arabinoxylan, a major component of WB. The reduction of the postprandial blood GIP response may be responsible for the increase in postprandial fat utilization after feeding on a diet containing steamed WB and arabinoxylan.

show abstract

“…In addition, indirect calorimetry can be combined with other research methods. For example, tracer techniques can be used with a respiratory chamber to measure the oxidation turnover rate of various substrates 18,19) .…”

Section: Calculation Of Energy Expenditure and Substrate Utilizationmentioning

confidence: 99%

Human calorimetry: Energy expenditure and substrate utilization easurements using a respiratory chamber

Hibi

Ando

Tanaka³

et al. 2013

JPFSM

View full text Add to dashboard Cite

Respiratory chambers are the current gold standard for assessing human energy expenditure and substrate utilization over a long period of time (several hours to several days), based on oxygen consumption, carbon dioxide production, and urinary nitrogen excretion. Analysis of human energy metabolism using a respiratory chamber provides information about the total energy expenditure (TEE), sleeping metabolic rate (SMR), resting metabolic rate, dietinduced thermogenesis (DIT), activity-induced thermogenesis (AIT), and substrate oxidation. In this review, we describe the theoretical underpinnings of the respiratory chamber, as well as the measurement reproducibility and applications as study endpoints for indirect calorimetry. In humans, the coefficients of variation in energy expenditure and substrate utilization were estimated by 24-h repeatability studies. Under the appropriate conditions, the coefficients of variation for TEE were 1% to 5%, SMR was around 1%, DIT was around 40%, AIT was around 10%, and substrate oxidation was around 5%. Factors that impact energy expenditure and substrate oxidation have been reported, and future weight changes can be predicted based on the 24-h respiratory quotient and substrate oxidation. As the 24-h energy expenditure and substrate oxidation are affected by the 24-h energy balance, it is important to consider the subject's energy balance prior to and during calorimetry. Accurate measurements of energy and substrate balance (intake minus utilization) will contribute to a better understanding of the conditions that lead to changes in body weight. Properly obtaining measurements using a respiratory chamber requires a thorough understanding of the measurement principles and calculation methods, as well as an appropriate protocol.

show abstract

Dietary fat oxidation as a function of body fat

Cited by 35 publications

References 37 publications

Effect of high-fat diets on body composition, lipid metabolism and insulin sensitivity, and the role of exercise on these parameters

Effect of high-fat diets on body composition, lipid metabolism and insulin sensitivity, and the role of exercise on these parameters

Dietary steamed wheat bran increases postprandial fat oxidation in association with a reduced blood glucose-dependent insulinotropic polypeptide response in mice

Human calorimetry: Energy expenditure and substrate utilization easurements using a respiratory chamber

Contact Info

Product

Resources

About